How to make Huangpi wine How to make Huangpi wine

Huangpi is a common fruit in southern China. It can not only be eaten directly, but also used to make wine. The yellow beer made from it is sweet and fragrant. It contains rich plant protein and multiple vitamins, which are good for the body. The method of making Huangpi wine is not complicated. When it is on the market in large quantities, people can make it at home.

How to make Huangpi wine How to make Huangpi wine

1. When you make Huangpi wine at home, fresh Huangpi, rock sugar and white wine are the main raw materials. The ratio between them should be 1:1:0.8. Moreover, the alcohol content of the white wine used in making Huangpi wine should not be too high, and should be between 30 and 40 degrees. Only in this way can the finished Huangpi wine retain the attractive fruity aroma.

2. Rinse the prepared fresh kumquat with clean water, then soak it in light salt water for half an hour, take it out and rinse it with clean water, then dry the surface moisture. Remove the core in the middle of the kumquat, and then put the kumquat pulp directly into a clean glass bottle, and put a layer of pulp and a layer of crystal sugar.

3. After all the kumquats and rock sugar are in place, you can add the prepared white wine. After adding the white wine, shake it a few times with your hands to reduce the gaps between the kumquats, which will help them ferment better. After all the materials are in place, you can seal the container and put it in a cool place for fermentation.

4. During the first ten days of fermentation of Huangpi wine, a large amount of gas will be produced. At this time, you need to release the gas once a day. When opening the lid to release the gas, you can also shake the container a few times. After fifteen days, no gas will be produced. At this time, you can keep it sealed and fermented. After three months, the Huangpi wine inside will be fermented. At this time, take them out and filter them, and the obtained Huangpi wine can be drunk directly.